A Feast for Floridians
Ask most people what foods they associate with Florida and you’ll likely get one of two answers: fish or fruit (citrus, to be exact).
But with an extended growing season and a climate that ranges from temperate to tropical, the state offers so much more. Name an ingredient and there’s a good chance you’ll find it here.
In Field to Feast: Recipes Celebrating Florida’s Farmers, Chefs, and Artisans, Pam Brandon and Katie Farmand of edible Orlando, along with Heather McPherson of the Orlando Sentinel, share the abundance of the Sunshine State. Combining profiles of family farmers, expansive ranches and award-winning chefs with beautiful photography and a variety of recipes, the book is a culinary tour of the Florida that we should all get to know. While you’ll find some expected dishes that highlight the produce of our state – think strawberry pie or guacamole – you’ll also get a feel for the vast cultural differences on the peninsula – from unique twists on traditional Southern staples such as rosemary-pecan shortbread cookies to ethnic treats like baklava rolls made with tupelo honey, Minorcan black beans or the pulled pork Banh-Mi that’s featured here.
The edible Tampa Bay staff feels a natural inclination to promote our area, so would love to see more coverage, but as the authors say – “The hardest part was paring down our wish list of places to visit and people to meet.” We say there’s always more to explore in Florida, so we’ll push for a second edition.
Field To Feast: Recipes Celebrating Florida’s Farmers, Chefs, And Artisans
By Pam Brandon, Katie Farmand, and Heather McPherson
University Press of Florida, October 2012
Recipe and images courtesy of the authors